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This Sunday spaghetti sauce is a weekly tradition in our house. Whether it's served with pasta, the base for a pizza sauce, or the base for a caponata, this sauce is incredibly versatile. The secret ingredient here are the grated carrots that bring a touch of sweetness and texture to the sauce. This sauce takes about 1 hour to cook including prep time. Be sure to splurge and use San Marzano tomatoes rather than generic whole peeled canned tomatoes.

Spaghetti Sauce Serves 6-8

Ingredients:

2, 28oz cans of San Marzano Whole Peeled Tomatoes

2 yellow onions, diced

4 carrots grated

3 cloves of garlic, minced

1 cup fresh basil roughly chopped

2 tablespoons Earth Balance or vegan butter spread

1/2 teaspoon baking powder

Salt/Pepper to taste

1/4 teaspoon red pepper flakes

2 boxes linguine cooked al dente

Sliced sourdough bread

Vegan Parmesan:

1 cup walnuts

1/2 cup nutritional yeast

1 teaspoon sea salt

1 clove of raw garlic

Directions:

Heat 2 tablespoons of olive oil over medium-high heat. Add onions and cook until browned on the edges, about 8-10 minutes.

Hello! We're Sam and Luke, the couple behind Kale Yeah, It’s Vegan. This blog was created to help others along their journey towards wellness by showing how amazing and easy to prepare plant-based recipes can be.